Charleston, SC

July 2013

Jeremiah Langhorne got his start as a deliveryman in Charlottesville, Virginia; first delivering pizzas for a small Italian restaurant, then delivering fish for a local purveyor. He was intrigued by the creative process of the chefs in the Italian kitchen and learned as much as he could about fish butchery while making his deliveries on time.

Langhorne began working in the kitchen of Chef John Haywood at OXO in Charlottesville for no pay and by the time he left was not only earning a salary, but had risen to the position of executive sous chef. After staging at McCrady’s in Charleston, South Carolina, Chef Sean Brock hired Langhorne to work on the line. He was eventually granted a sabbatical from McCrady’s to stage at Noma in Copenhagen, Denmark and returned to Charleston to take on the roll of McCrady’s sous chef. In 2011, Brock made him Chef de Cuisine. Langhorne develops the charcuterie program for the restaurant, cultivates the rooftop garden, forages, and manages a kitchen of over 20 cooks. He describes his food as, “modern Southern cuisine with indigenous ingredients [that display] a connection with the land.”